I’ll never forget the first time I brought Pickin’ Cake to a summer barbecue. It was sweltering—seriously, the kind of heat that makes you question your life choices—but everyone clustered around the dessert table, eager for something cold and bright. As I lifted the lid off that 9×13 pan, you could practically hear a collective “ooh” as the fluffy yellow cake peeked out from under its creamy, fruit-packed topping. It quickly became the unofficial mascot of our potlucks: light, refreshing, and impossibly easy to love.
If you’re looking for a dessert that doubles as a conversation starter, this is it. You’ve got tender cake infused with mandarin juice, pockets of juicy oranges, and a whipped-up pineapple pudding that sets to a silky finish. It’s the kind of treat that feels like a hug from the inside out—warmth from the familiar cake and cool relief from the fruit-folded topping. Whether you’re chasing sunshine on your porch or just craving something a little more exciting than a plain old sheet cake, Pickin’ Cake is the perfect answer.
Below, you’ll find everything you need to whip one up, along with step-by-step guidance and a few behind-the-scenes tips to make your bake day a breeze. Ready to brighten someone’s day?
Ingredients You’ll Need
For the cake:
15 oz can mandarin oranges, drained (reserve ½ cup juice)
1 box yellow cake mix
½ cup unsalted butter, softened (1 stick)
½ cup reserved mandarin orange juice
4 large eggs
1 tsp vanilla extract
For the topping:
20 oz can crushed pineapple, well drained (reserve ¾ cup juice)
¾ cup reserved pineapple juice
3.4 oz box vanilla instant pudding mix
½ cup powdered sugar
4 oz Cool Whip (½ tub)
Extra mandarin slices, for garnish
Steps
Preheat and prep your pan.
Set your oven to 350 °F and grab a 9×13-inch baking pan. Give it a quick spray with nonstick cooking spray so your cake slides out effortlessly—no epic spatula battles here.Mix the cake base.
In a large bowl, combine the yellow cake mix, softened butter, reserved mandarin juice, eggs, and vanilla extract. I like to start on low speed, then crank it up to medium-high and beat for about 3–4 minutes. You want a smooth, lump-free batter—think silky ribbons dropping from the beaters.Fold in the mandarin oranges.
Gently fold in the drained mandarin segments. Leave some pieces whole so you get those little bursts of citrus magic as you bite in. Nix the urge to overmix here; tender cake is the goal, and overworking the batter can make it dense.Bake and cool.
Spread your batter evenly in the prepared pan—I find using an offset spatula helps smooth it without deflating the batter. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. While the cake bakes, you can start prepping the topping (we’ll dive into that in Part 2). Once it’s done, let it cool completely on a wire rack. Patience here pays off—spreading a topping on a warm cake is a recipe for sliding fruit and soggy spots.
Now that your golden layer of mandarin-studded cake is completely cool, it’s time to transform that drained pineapple juice into a fluffy, dreamy topping. This is where the magic happens—combining instant pudding, powdered sugar, and Cool Whip gives you a light-as-air base, and folding in crushed pineapple adds texture and tropical brightness. Below, you’ll find the remaining steps, along with a few insider tips to ensure your Pickin’ Cake sets perfectly and dazzles every time.
Whisk together pudding and pineapple juice.
In a medium bowl, pour in the ¾ cup reserved pineapple juice. Sprinkle the entire 3.4-oz box of vanilla instant pudding mix over the juice, then whisk briskly until the mixture thickens—about 2 minutes. You’re aiming for a smooth, pourable custard that isn’t too runny. If it seems slow to thicken, give it another 30 seconds; instant pudding often sets up faster than you think.Sweeten and fold in Cool Whip.
Add the ½ cup powdered sugar to the thickened pudding and whisk until fully incorporated. The extra sweetness balances the tang of the pineapple. Next, gently fold in the 4 oz of Cool Whip using a rubber spatula—use long strokes to maintain the airy whip. Your goal is a light, cloud-like mixture that still holds its shape.Incorporate the crushed pineapple.
Carefully fold in the well-drained 20-oz can of crushed pineapple. If you notice excess liquid, give it one more drain to avoid a soggy topping. The pineapple pieces should be evenly distributed without weighing down the fluffy base. If at any point the mixture deflates or seems too loose, fold in an extra 2–3 tablespoons of Cool Whip to restore lift.Top and chill.
Spread the pineapple-pudding mixture evenly over the cooled cake using an offset spatula or the back of a spoon. Aim for uniform coverage so every slice gets its fair share of fruit and cream. Once topped, cover the pan with plastic wrap or an airtight lid and refrigerate for at least 2–3 hours—overnight is even better. This chilling time lets the pudding layer firm up into a sliceable consistency and allows flavors to meld.
Pro Tip: If you find the reserved fruit juices are on the tart side, stir in an extra tablespoon of granulated sugar to the batter or pudding mix for a sweeter finish. I’ve done this when using store-brand fruit, which can sometimes be less sweet than name-brand.
Variation Idea: For a hint of coconut, sprinkle ¼ cup of sweetened shredded coconut over the pudding layer just before chilling. It adds texture and plays beautifully with the pineapple flavor.
Make-Ahead Magic: This cake actually improves with a little extra chill time. Bake and cool the cake base the day before, then assemble the topping hours before your gathering. Keep it covered in the fridge, and you’ll save precious minutes on party day—plus, the flavors will be even more cohesive.
Serving Suggestion: Right before serving, garnish each slice with a mandarin orange segment or a thin twist of orange zest for a pop of color. A few fresh mint leaves also elevate the presentation and add a refreshing aroma.
Below are some of the most common questions I get about Pickin’ Cake—everything from storage tips to ingredient swaps. If you don’t see your question here, drop a comment on the blog and I’ll be sure to add it!
Q1: Can I use fresh fruit instead of canned mandarins and pineapple?
A1: While fresh fruit can be lovely, the trick to Pickin’ Cake’s flavor and moisture is in those reserved juices from the cans. If you substitute fresh, you’ll want to make up for the lost liquid—consider adding ½ cup of fresh orange juice and ¾ cup of pineapple juice (or juice blend) to mimic the original recipe. Just be sure to taste and adjust sugar levels, since fresh fruit can vary in sweetness.
Q2: My pudding topping is too runny—what did I do wrong?
A2: A runny pudding layer usually means either the pudding mix didn’t fully thicken or there was excess liquid from the pineapple. First, double-check that you whisked the instant pudding into exactly ¾ cup of juice and let it sit for the full 2 minutes to set. If it’s still loose, drain the pineapple a bit more, then gently fold in an extra 2–3 tablespoons of Cool Whip to stabilize the mixture.
Q3: How long can I store Pickin’ Cake in the refrigerator?
A3: This dessert keeps beautifully for up to 4 days when covered tightly with plastic wrap or stored under a cake plate. Because of the whipped topping, it’s best served cold, straight from the fridge—any longer than four days and the texture of the topping can start to break down.
Q4: Can I freeze Pickin’ Cake?
A4: Freezing isn’t ideal for the pudding-and-Whip topping—it can become grainy or separate upon thawing. If you’d like to prep ahead, bake and cool the cake base, then wrap it tightly and freeze for up to one month. Thaw in the refrigerator overnight before topping with the pineapple-pudding layer.
Q5: What’s the best pan for this cake?
A5: A 9×13-inch metal or glass baking pan works great. Metal heats up faster, giving a slightly crisper edge, while glass retains heat longer, so you might extend baking by a couple of minutes. Whichever you choose, be sure to spray it well to ensure easy slicing.
Q6: Can I make this dairy-free?
A6: You can swap Cool Whip for a non-dairy whipped topping and choose a dairy-free instant vanilla pudding mix. The butter in the cake itself could be replaced with a plant-based stick margarine. Results will vary slightly in flavor and texture, but it’s a workable option for those with dietary restrictions.
Q7: Any decorating ideas beyond mandarin slices?
A7: Absolutely! Try sprinkling toasted coconut flakes or finely chopped macadamia nuts for a tropical flair. A drizzle of sweetened condensed milk over each slice just before serving adds a glossy finish and extra sweetness.
Conclusion: Your Next Steps to Sunshine
There you have it—your complete guide to baking, topping, and mastering Pickin’ Cake. From that first citrusy slice to the last crumb, this dessert is designed to bring bright flavors and easy prep to your table. Remember: reserve those fruit juices, whip gently for that billowy topping, and give it plenty of chill time for the best texture.
Whether you’re headed to a picnic, planning a potluck, or simply craving a summery treat at home, Pickin’ Cake delivers. Try making it a day in advance to save time and let the flavors meld. And if you experiment with any of the variations—coconut, mint, or even a splash of coconut rum in the pudding—let me know how it turns out. Your feedback and photos are what keep this blog buzzing!
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Pickin’ Cake
Description
A light, fruity dessert that layers tender yellow cake with mandarin oranges, crushed pineapple, and a fluffy pudding–Cool Whip topping. Perfect for potlucks, picnics, or any gathering where a slice of sunshine is welcome.
Ingredients
For the cake
15 oz can mandarin oranges, drained (reserve ½ cup juice)
1 box yellow cake mix
½ cup unsalted butter, softened (1 stick)
½ cup reserved mandarin orange juice
4 large eggs
1 tsp vanilla extract
For the topping
20 oz can crushed pineapple, well drained (reserve ¾ cup juice)
¾ cup reserved pineapple juice
3.4 oz box vanilla instant pudding mix
½ cup powdered sugar
4 oz Cool Whip (½ tub)
Extra mandarin slices, for garnish
Instructions
1️⃣ Preheat oven to 350 °F. Spray a 9×13-inch pan with nonstick cooking spray.
2️⃣ In a large bowl, combine cake mix, softened butter, reserved mandarin juice, eggs, and vanilla. Beat on medium-high for 3–4 minutes until smooth.
3️⃣ Gently fold in the drained mandarin oranges, leaving some pieces intact for bursts of fruit.
4️⃣ Spread batter evenly in the prepared pan. Bake 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
5️⃣ While the cake cools, whisk together reserved pineapple juice and instant pudding mix in a medium bowl until thickened, about 2 minutes.
6️⃣ Stir in powdered sugar, then fold in the Cool Whip until smooth.
7️⃣ Fold the drained crushed pineapple into the pudding mixture. If it seems too loose, add a bit more Cool Whip to reach a spreadable consistency.
8️⃣ Spread the pineapple-pudding topping evenly over the cooled cake.
9️⃣ Refrigerate at least 2–3 hours (or overnight) to allow the topping to set.
🔟 Before serving, slice into 12 pieces and top each with mandarin orange slices. Keep refrigerated until ready to enjoy.
Notes
• Reserve the cake’s orange and pineapple juices to enhance flavor—discarding them loses moisture and taste.
• For extra sweetness, sprinkle a tablespoon of granulated sugar over the drained mandarins before folding into the batter.
• Make-ahead ease: Bake the cake a day in advance, then cool, top, and chill.
• Leftovers keep well, covered, in the fridge for up to 4 days. Serve cold for best texture.
